What sounds better for brunch in May than orange scones?
3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar, plus additional for sprinkling
1 ½ stick butter
3/4 cup heavy cream
2 Tbs. orange juice
2 tsp. orange zest
4 tsp. orange juice
½ cup confectioners’ sugar
Preheat the oven to 400 degrees. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients until it resembles peas.
In another large bowl, whisk together the eggs, cream, orange juice, and orange zest.
Whisk the dry ingredients and the wet ingredients together. Mix until just blended. The dough will look lumpy!
Turn the dough out on to a floured surface and lightly knead to combine. Pat it into a disk about ¾ inches thick. Cut out scones with a round cutter. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes, and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
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